Zucchini Crisp

Zucchini Crisp

No one will know this is not apple crisp. Zucchini is easier to peel than apples. Serve it to the kids for breakfast. They won't know you're giving them vegetables!

Crust
4 cups flour
2 cups sugar
1/2 teaspoon salt
3/4 lb. (3 sticks) butter or margarine

Filling
6-8 cups peeled, seeded, zucchini, sliced then chopped to bite sized portions (the size of pineapple chunks)
2/3 cup lemon juice
1 cup sugar
1/4 teaspoons nutmeg
1-1/2 tesaspoons cinnamon (divided)

Preheat oven to 375 F

Prepare the pastry by combining the flour, sugar and salt in a bowl. Cut in the butter or margarine until crumbly. Press half the mixture in the bottom of a greased 9x13 inch baking pan. Save the other half for later. Bake for about 10 minutes, then remove from oven and set aside.

In a sauce pan, cook the zucchini in lemon juoice until tender, about 10 minutes.

Add the sugar, nutmeg and 1teaspoon of the cinnamon to the pan. Simmer for about a minute then add a half a cuop of the saved pastry mixture. Simmer until this thickens, stirring constantly. Let cool. Pour the zucchini mixture over the crust.

Mix the remaining 1/2 teaspoon of cinnamon with the rest of the pastry mixture in a bolw then sprinkle over the zucchini.

Bake 35-45 minutes or until slightly browned.